ShadowDriver
somebody shut me the fark up.
Happy Sunday, folks!
Bit of an experiment going on here, as CINCHOUSE had the hankering for Nashville Hot Chicken as we got home from a rather nice shindig last night. We agreed that we really aren't in the mood to handle the cleanup required for deep fried goodness, so we agreed that we'd finish it on the kettle with the Vortex.
This is a combo of three recipes:
1. The adobo poach and marinade from Ed Lee's Fried Chicken
2. The wet and dry breading process from Sean Brock's Heritage Cookbook
3. The post-cook spicy oil dip from Carla Hall's Nashville Hot Chicken
Built myself an old fashioned, and I'm about to get started... this'll take most of the afternoon, and our munchkin is down for a nap.
Good thing they labeled these, as I thought I'd accidentally grabbed a pork loin or two. :shock: :doh:
Built the Adobo Marinade:
Time for a slow and steady poach:
Bit of an experiment going on here, as CINCHOUSE had the hankering for Nashville Hot Chicken as we got home from a rather nice shindig last night. We agreed that we really aren't in the mood to handle the cleanup required for deep fried goodness, so we agreed that we'd finish it on the kettle with the Vortex.
This is a combo of three recipes:
1. The adobo poach and marinade from Ed Lee's Fried Chicken
2. The wet and dry breading process from Sean Brock's Heritage Cookbook
3. The post-cook spicy oil dip from Carla Hall's Nashville Hot Chicken
Built myself an old fashioned, and I'm about to get started... this'll take most of the afternoon, and our munchkin is down for a nap.
Good thing they labeled these, as I thought I'd accidentally grabbed a pork loin or two. :shock: :doh:
Built the Adobo Marinade:
Time for a slow and steady poach: